Rouleaux de printemps vietnamiens au jicama (Bò Bía)
Bò bía Dites-le : boh bee-ah
Les bò bía sont des rouleaux de printemps frais de style saïgonais garnis de jicama sucré et croquant, de saucisse chinoise savoureuse, de fines lanières de crêpe aux œufs et de crevettes séchées. En-cas de rue et amuse-gueule populaire à Ho Chi Minh-Ville, ces rouleaux de papier de riz translucides offrent un merveilleux contraste de textures et de saveurs : la douceur naturelle et le croquant du jicama, la mâche riche du lap cheong, la délicate saveur saumâtre des crevettes séchées et l’œuf moelleux. Traditionnellement assemblés à table ou juste avant de manger, ils restent parfaitement croquants et frais.
Rouleaux de printemps vietnamiens au jicama (Bò Bía)
Bò bía
Prononcé boh bee-ah
- Pour
- 4
- Préparation
- 35 min
- Cuisson
- 15 min
- Total
- 50 min
- Niveau
- Moyen
Allergènes : contient gluten, œuf, noix, fruits de mer. Vérifiez les étiquettes des ingrédients emballés.
Ingrédients
Les quantités sont ajustées. Les temps de cuisson et les tailles de plats restent les mêmes.
Dipping sauce
Méthode
Heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Add the sliced shallots and cook, stirring, until golden and fragrant, 2–3 minutes.
Add the jicama matchsticks, sugar, and salt. Stir-fry 4–5 minutes until the jicama is tender-crisp, slightly translucent at the edges but still crunchy. Transfer to a bowl and let cool completely.
In the same skillet, fry the Chinese sausage slices over medium heat until the fat renders and the edges turn lightly crisp, about 3 minutes. Remove and set aside on paper towels.
Beat the eggs with a pinch of salt. Heat the remaining 1 tbsp (15 ml) oil in a nonstick pan over medium heat. Pour in the eggs, swirl the pan to make a thin crepe, and cook 1–2 minutes until just set. Slide onto a board, roll up, and cut into thin strips.
Briefly toast the drained dried shrimp in the hot pan for 30–60 seconds until fragrant. Set aside.
Fill a large shallow bowl with warm water. Dip one rice paper wrapper in the water for 5–8 seconds until pliable but still firm. Lay flat on a clean work surface.
Place a small handful of cooled jicama in the lower third of the wrapper. Top with 2–3 slices of sausage, a pinch of egg strips, some dried shrimp, 2–3 mint leaves, and a few bean sprouts.
Fold the bottom edge over the filling, tuck in the sides, and roll tightly into a neat cylinder. Repeat with the remaining wrappers and filling, keeping finished rolls covered with a damp towel.
For the sauce, whisk together the hoisin sauce, water, rice vinegar, and sambal oelek until smooth. Spoon into small bowls and sprinkle with crushed peanuts.
Serve the rolls immediately with the dipping sauce.
Variantes régionales
Some Saigon vendors add a small amount of shredded carrot or Chinese barbecued pork (char siu) for extra color and sweetness. Modern versions occasionally include a few slices of firm tofu or replace the dried shrimp with fresh shrimp for a milder seafood flavor.
Notes du cuisinier
- Dip rice paper quickly; it continues to soften after removal from water, so work fast to avoid tearing.
- Prepare all fillings up to 4 hours ahead and refrigerate separately; assemble rolls only right before serving to keep them crisp.
- If Chinese sausage is unavailable, use a mild dry-cured pork sausage, though the flavor will be slightly different.
Servir avec
Hoisin-peanut dipping sauce and extra fresh herbs; traditionally enjoyed as a snack with Vietnamese iced coffee or cold beer.
Préparation à l'avance et conservation
All fillings can be prepared up to 4 hours in advance and stored separately in the refrigerator. Assemble rolls just before serving to prevent sogginess.
